Orange Blueberry Muffins

Orange Blueberry Muffins

Things have been crazy busy lately. Don't quite understand how it got to be near the end of February! Where is 2012 going?!

Take a moment to slow down and make some muffins. Muffins are always simple and fast...they aren't called "quick breads" for nothing.

I received Sweet and Savory Swedish Baking by Leila Lindholm from my friend JustJenn of JustJenn Recipes. She selected this book because "it had little frosting." My friends know me quite well! :)

A bit of orange zest is added to the mix. I used frozen blueberries from Trader Joe's because I ate the fresh ones with my yogurt. And I always like a bit of sanding sugar atop a muffin for the great texture and bit of sweetness it provides.

Adapted from Sweet and Savory Swedish Baking by Leila Lindholm (Nine Classic Muffins, page 98)

Orange Blueberry Muffins
1/2 c (1 stick) unsalted butter
3/4 c milk (I used whole milk)
Zest of 1 orange (I used a Cara Cara orange)
2/3 c sugar (130 grams)
2 eggs, room temp
1 teaspoon vanilla
2 1/3 c all-purpose flour (326 grams)
2 teaspoons baking powder
Dash of salt
1 1/2 cup blueberries (fresh or frozen)
Sanding sugar

1. Prep: Preheat oven to 350 degrees. Prep muffin tin with liner (12 muffins).
2. Whisk together flour, baking powder and salt in a large bowl. Set aside.
3. Melt butter. Add milk and combine.
4. Rub zest with sugar. Whisk in eggs and vanilla until pale.
5. Add butter and milk mixture into egg mixture.
6. Pour wet mixture on dry and carefully fold together. Don't overmix.
7. Fold in blueberries, reserving a few for top of the muffins.
8. Scoop into muffin tin. (I use an ice cream scoop)
9. Top with the reserved blueberries. Sprinkle with sanding sugar (optional).
10. Bake, depending on your oven, until toothpick comes out clean, about 25-35 minutes (using frozen blueberries takes longer to bake).